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Rigatoni with Tomato Cream Sauce, Peas, Chard (Pasta with Spring Vegetables)

August 10, 2010

Pasta with spring vegetables - Rigatoni with fresh english peas, chard, and tomato cream sauce  weeknight pasta

Feel free to improvise the dairy combo in this; I used what I had on hand–full cream or whole milk would suffice, or you can combine skim and sour cream, whatever you have around. Ultimately this is pasta with spring vegetables, and you can substitute where it makes sense to.

For two

150 grams rigatoni
1 cup milk
2 T creme fraiche
1/2 tsp Italian dried herbs (basil, oregano, thyme, any combo thereof)
2-3 T tomato paste
1/2 cup peas, shelled
1 1/2 cups cleaned, chopped chard or kale

As you start the pasta is cooking (bring water to boil first before starting the sauce), use a large skillet to gently warm the milk and tomato paste. Add some salt.

When steaming or very lightly simmering, stir mixture and add herbs and peas. Continue cooking a few more minutes.

When pasta is done,  drain and add to the sauce pan, adding the chard and creme fraiche, covering, and letting wilt. A little parm or pecorino on top is nice.

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1 Comment

  • Reply Kristin September 3, 2010 at 9:19 pm

    I want to make this right now…I need to remember to try this next time I make pasta.

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